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Purchasing for Chefs: A Concise Guide, 2nd Edition

Andrew H. Feinstein, John M. Stefanelli

ISBN: 978-0-470-59800-9 September 2010 256 Pages


Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively.  It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing.  This book is written in a unique conversational style that makes purchasing an accessible subject.

Related Resources


1 Menu Planning.

What Kind of Stuff Should I Sell?

2 Product Quality.

What Kind of Stuff Should I Buy?

3 Food Vendors.

Who Should I Buy This Stuff From?

4 Purchase Orders.

How Much Stuff Should I Buy?

5 Purchase Prices.

How Do I Get the Best Deal?

6 Ordering Process.

How Do I Actually Buy This Stuff?

7 Inventory Control.

How Do I Keep Track of All This Stuff?


Purchasing Terminology.


This title has been revised and updated to reflect current purchasing standards in the culinary world
A complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house.